Tenerife's Origen Cacao Crowned Europe's Best Gelato, Eyes World Title
Tenerife's Alfredo Marrero and his "bean-to-bar" "Origen Cacao" gelato were named among Europe's best at the Gelato Festival World Masters, securing a spot in the 2026 world final.
A talent from the Canary Islands is making waves in the international food scene once more. At the Gelato Festival World Masters in Bologna, a gelato called Origen Cacao, made in Tenerife, was named one of Europe's best. Its creator, Alfredo Marrero, will now compete in the 2026 grand final to find the world's best gelato.
Origen Cacao follows a "bean to bar" philosophy. This means they carefully control every step of the process, from choosing the cacao beans to turning them into gelato. This unique method, the first of its kind in the Canary Islands, shows Marrero's dedication to quality and new ideas, making him a leader in the industry. His gelato is known for its rich chocolate flavour and smooth texture. When combined with its toppings, it offers a truly special taste experience.
Since 2010, the Gelato Festival World Masters has gathered top gelato makers in Italy. This year's event in Bologna featured nine Spanish competitors, and Alfredo Marrero wasn't the only one from the Canary Islands. Only 16 European finalists made it to the 2026 world final, and the Tenerife gelato from Menester Heladería is one of them. Marrero will be joined by other Spanish finalists: Carlo Guerriero from La Cremeria Gelato Italiano (Cádiz) with his "Sherrymisu" flavour, and Bernardo Vicente Schenoni Siberta from Deleite Heladería Artesanal (Madrid) with "Capricho Persa."
Alfredo Marrero studied at the Barcelona Pastry Chefs' Guild School. He started his career working in workshops with famous Spanish pastry chefs like Oriol Balaguer, Yann Duytchel (el Dolc), and Foix de Sarriá. Since 2016, he has been the creative director and production head for Boutique Relieve and Menester Heladería. His love for cacao inspired him to open the Canary Islands' first "bean to bar" shop, where he crafts chocolate from its rawest form. He has also represented Turismo de Tenerife at Madrid Fusión, and was runner-up in pastry competitions in the Canary Islands (2016) and Acyre (2017).